Mashing Potatoes with Crispy Skin Salmon

Method

STEP 1

Place potatoes in a large pot with just enough cold water to cover them. Bring pot to the boil over a medium heat and cook potatoes till tender, about 40 minutes. Reserve 1½ cups of potato cooking liquid and drain the rest. Return the potatoes to a dry pot, stir over a medium heat until excess liquid disappears. Add 50ml olive oil and mash potatoes till smooth, use the reserved potato liquid to obtain desired consistency. Season with salt as needed.

STEP 2

To make the dill sauce, chop cornichons and dill together. Transfer to a bowl then stir through olive oil, chilli flakes and lemon juice. Set aside for flavours to develop.

STEP 3

Meanwhile, heat remaining 1 tablespoon of oil in a large frying pan over medium-high heat. Cook asparagus for 2-3 minutes or until lightly tender and charred. Remove from pan.

STEP 4

Return pan to a medium-high heat, add salmon, hold down the fish in the pan for a few seconds to ensure the skin stays flat. Fry for 2-4 minutes, or until skin is crisp, then lower heat, turn over salmon and continue to cook until to your liking.

STEP 5

To serve, spoon some potato mash onto four serving plates. Top with charred asparagus, crispy skin salmon and dill sauce.

By Callum and Themis from Sprout | @sproutadl